Chicken Curry with Sweet Potatoes

Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 sweet potato (s) (batata)
• 1 red pepper (s)
• 1 can coconut milk
• 2 tablespoon curry paste, red
• 1 onion (s)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• possibly salt
• 1 bottle juice (smoothie, e.g. mango and peach) or
• Fruits, fresh
• water
• possibly zucchini
• possibly beans, greens

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Instructions

1. Cut the chicken breast fillet into strips, core the pepper and also cut into strips or pieces. Peel and dice the sweet potato (approx. 1 cm). Peel the onion and cut into fine cubes.
2. Heat some oil in a pan and sweat the onion cubes until translucent. Add tomato paste and curry paste and fry briefly. Then add the chicken breast fillet, toss well and then add coconut milk and a little water as required.
3. Now add the sweet potato cubes. Simmer for about 20 minutes over medium heat so that the sweet potato becomes soft. Then add the paprika strips as well as the smoothie or the fruit juice or the fresh fruit and let it steep for about 10 minutes. The pepper should still be firm to the bite. At the end, season with soy sauce and, if necessary, with salt. Rice goes well with it.
4. You can of course vary with the amount of curry paste - if you like it spicy, use more curry paste. The vegetables can also be changed depending on the contents of the refrigerator. Well fit e.g., also zucchini or green beans.
5. Personally, I find using a smoothie practical - you get a great fruit aroma, even if you may not have any fresh fruit available. Of course, you can also use fresh fruit, e.g. mangoes or peaches.